Chef Chris Cheung's New Cookbook 'Damn Good Chinese Food'

Chris Cheung's new cookbook, Damn Good Chinese Food: Dumplings, Egg Rolls, Bao Buns, Sesame Noodles, Roast Duck, Fried Rice, and More, takes inspiration from the place Cheung grew up living, eating, and working in: New York City's Chinatown. Cheung, chef and owner of East Wind Snack Shop, explores the food of Chinatown, which is often overlooked or under appreciated in the renaissance of Chinese cooking, and takes readers through his favorite dishes. He joins us to discuss the new cookbook.   Wonton Noodle Soup MAKES 6 BOWLS | PREP TIME: 3½ HOURS | COOKING TIME: 10 MINUTES There are times when you have to accept hard truths that life throws right in your face. You can’t make a good wonton soup without MSG. It is a necessary flavor that—when combined with plump fat dumplings, pork broth, some scallions, and white pepper—magically transports you to a magnificent noodle dream, where you're holding a weird big white spoon and slurping up silky clouds of goodness. Reconfigure your brain waves through each spoon of broth with a savoriness that coats your tongue and takes you to a happy place that only a few dishes in this world can do. That’s a good wonton noodle soup. There is something comforting about a hot bowl of Cantonese wonton noodle soup that makes everyone warm and fuzzy. This truly great dish has transcended time. It has gone from a humble Chinese classic to an iconic Chinese American bowl of awesome. INGREDIENTSFor the Broth:2 pounds pork bones (or 2 pork bouillon)1 pound fish bones (or 1 shrimp bouillon)1 cup shrimp shells1 gallon water2 pieces star anise1 cup Shaoxing wine*¼ cup soy2 tablespoons Chinese sugar3 tablespoons MSG1 tablespoon white pepper For the Filling:¼ pound shrimp, peeled, deveined, andcoarsely chopped½ pound pork, coarsely ground2 tablespoons oyster sauce3 tablespoons soy sauce1 tablespoon MSG1 tablespoon kosher salt1 teaspoon pepper½ cup sliced scallion1 tablespoon peeled and minced ginger½ cup minced water chestnuts For the Wontons:1 cup water24 wonton wrappersFinishing Touches2 pounds thin wonton noodles*12 bok choy leaves6 scallions, sliced6 cilantro leaves, chopped* Can be purchased online or at most Chinese supermarkets.COOKING PROCEDUREFor the Broth:Combine all broth ingredients in a stockpot and simmer for 3 hours. Skim the fat off the top of the broth and then strain the broth.Making the Filling:Place the shrimp, pork, oyster sauce, soy sauce, MSG, salt, pepper, scallion, ginger, and water chestnuts in a large bowl and mix until incorporated. Cover and refrigerate for 1 hour.Assembling the Dumplings:Rub water around the perimeter of the wonton wrapper. Place ¾ tablespoon of the filling in the center of the wrapper, fold up, squeeze air out, and seal. Transfer your wontons to a parchment-paperlined sheet pan brushed with oil, cover with plastic wrap, and refrigerate for 1 hour.Cooking:Heat your blanching water to a boil. In separate pot, heat your broth in a pot to a simmer. Place 12 wontons in the blanching water for 3 to 4 minutes and transfer to bowls; repeat for 12 remaining wontons. If the noodles are fresh, cook for 2 to 3 minutes. For dry noodles, follow the instructions on the package. Transfer to bowls. Add bok choy to the blanching water for 1 minute and transfer to bowls. Ladle the broth into the bowls. Garnish with scallions and cilantro. Get warm and fuzzy with 5 friends. Reprinted from 'Damn Good Chinese Food: Dumplings, Egg Rolls, Bao Buns, Sesame Noodles, Roast Duck, Fried Rice, and More' by Chris Cheung. Photography by Alan Battman. Published by Skyhorse Publishing.